Turkey and Harissa Squash Skillet

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  • 5 (1)
80 MIN


211 g


224 g


3385 kcal


52 g


2715 mg


51 g



spaghetti squash

1 squash

olive oil

1 tablespoon

ground turkey

455 g

onion ( diced )

1 medium

clove garlic ( sliced )

3 cloves

pink Himalayan salt

1/2 tsp

ground black pepper

1/2 tsp, whole


1/2 tsp

spinach ( fresh chopped )

3 cup

harissa ( either mild or spicy )

283 g

crushed tomatoes

425 g

ricotta cheese

425 g

fresh parsley ( or cilantro, chopped, to garnish )

10 g

Turkey and Harissa Squash Skillet

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  • 5 (1)


Step 1

Preheat oven to 400 degrees.

Step 2

Cut spaghetti squash in half lengthwise and remove seeds. Place cut side down on a baking sheet.

Step 3

Bake squash for about 30-40 minutes just until it’s easily shreddable. It may still be al dente for better texture.

Step 4

While squash is baking, heat olive oil in an oven-proof skillet (like cast iron) with the onion, garlic, salt, pepper, and allspice.

Step 5

Once the turkey is cooked through, add the spinach and cook until spinach is wilted.

Step 6

Remove turkey spinach mixture from skillet and place in a bowl (keep the skillet out). Stir in the harissa sauce and crushed tomatoes then set the bowl aside.

Step 7

When the squash is finished, remove it from the oven and scrape out the squash with a fork. Keep the oven on.

Step 8

Place the squash in the same skillet used for the turkey and spread the squash evenly across the bottom of the skillet.

Step 9

Spoon the turkey spinach mixture over the top of the squash.

Step 10

Top with dollops of ricotta cheese.

Step 11

Bake 20 minutes.

Step 12

Remove from oven and serve hot garnished with chopped parsley or cilantro.

Squash is a vegetable that many love to hate. Maybe it’s the texture or perhaps the somewhat bland flavor that is sometimes attributed to it, but the squash has a high nutritional value and it is worth finding ways that you can truly enjoy it and even learn to love it.

Spaghetti squash makes an easy entry point into the squash dinner scene because it’s so delightfully shreddable and maintains a noodle-like texture rather than turning to mush. This dish utilizes that desirable characteristic as a bottom layer in a turkey and harissa squash skillet that will have your taste buds dancing.

This family-friendly skillet is a rustic cross between a Greek-style moussaka and a skillet lasagna. Because spaghetti squash is less intensely flavorful on its own and doesn’t get too soft, it makes the perfect base layer for this skillet rather than eggplant which would be traditional in moussaka.

I’ve lightened up this dish by using turkey rather than lamb to provide a lean protein option that absorbs as much of the tangy sauce as possible. The sauce is made with a red pepper harissa sauce, tomatoes, and it is enriched with spinach and traditional moussaka seasonings. Instead of a béchamel, I’ve topped it all off with large dollops of ricotta cheese resulting in an easy and flavorful family dinner.

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